Whoever created brunch, remind me to send them flowers. I think brunch is delicious, and everyone should feel the same way as I do. I was digging through the crates of recipes in my drafts, and this recipe derived from a special I made for brunch while at the restaurant. Its been a really cold snowy winter here in NYC and all I keep thinking about is breakfast and spring! This recipe has all of my favorite things...bread, Fuji apples, butter, heavy cream, love...you get the picture. FRENCH TOAST W/ SALTED CARAMEL APPLES AND WHIPPED MARSCAPONE1 loaf of day old challah bread, sliced 2 apples, peeled, cored and sliced 5 eggs 2 1/2 - 3c. heavy cream or half-n-half1 1/2 c. sugar 2 sticks of buttercinnamon, to taste sea salt, to taste 1 container of mascarpone, softened1c. confectioners sugar

In a large bowl, whisk eggs and 2c. of cream with cinnamon, a pinch of salt and sugar and set aside. Slice challah bread about 2in. thick. Dip sliced challah into whisked cream mixture making sure bread is completely submerged. Thinly slice apples and set aside. In a medium sauce pan, melt butter. When butter is melted and foaming, add sugar and stir until completely combined. Pour in cream and continue to stir over low to medium heat. Caramel will begin to bubble and turn light brown. If caramel becomes too thick, additional cream can be added. Sprinkle in salt, a pinch at a time to your liking. Turn heat on a very low flame, and add in apples.

Whip mascarpone and confectioners sugar, altering sweetness to your liking, adding a few drops of heavy cream to help smooth out the texture. In a large skillet, melt a few slices of butter over medium heat. Tap off any excess liquid and cook french toast in melted butter on both sides until brown, about 5 minutes.

Spoon hot apples over freshly made french toast and top with sweetened mascarpone!